Influence of Drying Methods on Antioxidant Activities and Immunomodulatory of Aqueous Extract From Soybean Curd Residue Fermentated by Grifola frondosa

  •  Dan Zhu    
  •  Hongyi Sun    
  •  Shuhong Li    
  •  Xuansheng Hu    
  •  Xi Yuan    
  •  Chao Han    
  •  Zhenya Zhang    


The antioxidant activities and immunomodulatory of three aqueous extract from SCR fermented by G. frondosa (AE-ND, AE-OD and AE-FD) which were dried by different methods were evaluated. In this study, AE-OD exhibited higher antioxidant activities including DPPH radical scavenging activity (IC50 13.03 ± 0.47 mg/mL), ABTS·+ radical scavenging activity (IC50 2.15 ± 0.07 mg/mL) and reducing power (absorbance 2.39 ± 0.01, 5 mg/mL). Likewise, oven drying method was more efficient on the survival of macrophage cells and the highest cell viability was 126.09 ± 2.56% at the concentration of 80 ?g/mL. However, AE-FD could effectively and chronically enhance the apoptosis of HeLa cells (52.27 ± 0.59%) even incubated after 48 h. The results indicated that aqueous extracts from SCR fermented by G. frondosa using different drying methods differently exhibited strong antioxidant and immunomodulatory activities. These could provide a theoretical basis for industrial production preservation of high-quality compounds in extracts from SCR.

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